Submitted by: Isabel De Los Rios
Prep Time: 5 Seconds
Cook Time: 45 Seconds
Make these ahead of time and keep them in the freezer. Pull them out of the freezer to defrost the night before. Or defrost them in a pan with coconut oil on very low heat (takes about 15 minutes).
Preheat oven to 375ºF.
Grate the zucchini and carrot and place into a large mixing bowl.
Add in all remaining ingredients and hand-mix.
Form into meatballs, a little bigger than golf ball size.
Bake in a large glass baking dish, covered with foil, for 40-45 minutes.
*Protein count will depend on how many meatballs you consume, as well as how large the meatballs are - one ounce = one protein serving.